Pan-Fried Lamb Chops with Minted Pea Purée

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb chops pan-fried to a golden crust, served with a vibrant minted pea purée reflecting classic Australian flavors. This Australian-inspired lamb recipe, ready in about 25 minutes, pairs lamb chops, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 lamb chops (about 500g total) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add the lamb chops to the hot skillet and cook for 4 minutes on the first side without moving to develop a golden crust. Flip and cook an additional 3-4 minutes for medium-rare, or longer to your preferred doneness. Remove from heat and rest for 5 minutes.
  3. Step 3: Meanwhile, bring a small saucepan of water to boil, add 300g frozen peas, and cook for 3 minutes until tender and bright green. Drain and immediately transfer peas to a blender.
  4. Step 4: Add 2 tbsp unsalted butter, 1/4 cup chopped fresh mint leaves, and 1 tbsp lemon juice to the peas in the blender. Blend until smooth, adding up to 1/4 cup water to reach a creamy, spreadable consistency. Season with salt to taste.
  5. Step 5: Serve the rested lamb chops atop generous spoonfuls of minted pea purée, garnishing with extra mint if desired.

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